In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
1 cup unsalted butter, 3/4 cup granulated sugar, 1/3 cup brown sugar
Add the egg and molasses to the creamed mixture, mixing until well combined.
1/3 cup molasses, 1 large egg
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and nutmeg.
2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 3/4 teaspoon salt, 2 teaspoons ground ginger, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Cover the dough and refrigerate for at least 1 hour or until firm.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
Shape the chilled dough into small balls, about 2 inches in diameter. Roll each ball in cinnamon sugar.
Cinnamon sugar for rolling
Place the sugar-coated dough balls onto the prepared baking sheets, leaving space between each cookie for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, store the gingerbread cookies in an airtight container.